It’s the time of year when a lot of us are looking to upgrade our diets, and resolving to eat more vegetables is at the top of many a list. The good news is you don’t have to revolutionize your diet to get a few more servings in each day.
Here are my favorite everyday strategies for putting vegetables front and center.
Have Veggies for Breakfast
Starting early is a tried-and-true way to work more produce into your diet. Add chopped bell peppers, onions or mushrooms to omelets and frittatas; blend greens or shredded carrot into your morning smoothie; and try cooking vegetables into hot cereal.
Our Savory Oats with Hearty Greens opens in a new tab lets you start your day with a healthy dose of kale or collards.
Jazz Up Your Sandwiches
Aim to incorporate three or four kinds of veggies into your favorite sandwiches for super color and crunch. Think beyond lettuce and tomato and try shredded carrot or cabbage, leftover steamed asparagus or green beans, thinly sliced radishes or fennel, and flavorful greens like arugula and baby spinach.
These Grilled Veggie and Goat Cheese Pitas opens in a new tab pack a veritable garden of vegetables into whole wheat pita breads.
Put Your Grater to Work
Grate up vegetables like carrots, parsnips, zucchini and beets and you can easily add them to everything from muffin batter to meatloaf mix to soups and casseroles. They’ll add flavor, moisture and lots of great nutrients.
These wildly popular Gluten-Free Morning Glory Muffins opens in a new tab combine shredded zucchini and carrots with tasty nuts and fruit.
Snack on Veggies
Keep a stash of washed and pre-cut veggies on hand for easy noshing. Store them at eye-level in a clear plastic or glass container so that they’re the first thing you see when you open the refrigerator. Venture beyond carrot and celery sticks and try cauliflower florets, daikon, peeled broccoli stems, green beans and snap peas.
You can make a quick dip with just Greek yogurt and a few spices, or try our Green Pea Guacamole opens in a new tab for a real treat.
Garnish with Sprouts
Sprouted seeds and microgreens are packed with nutrients and look terrific on your plate. Try radish, alfalfa, clover, broccoli and more sprinkled over soups, salads or in your wraps and sandwiches. Use them in place of parsley for color and flavor on fish or poultry, and try them on your favorite pizza.
Sunflower sprouts are featured in this easy recipe for Open-Face Cucumber and Tahini Sandwiches opens in a new tab .
What are your favorite ways to eat more vegetables? Share your hints, tips and recipes in the comments.